NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Cauliflower florets

0.5 tbsp Olive oil

0.5 tbsp Ghee

2 tbsp Hot sauce

0.5 cup Greek yogurt

1 tsp Dried dill

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Cut the chicken breast into bite-sized pieces and break the cauliflower into small, uniform florets.

• 3

  Place the chicken and cauliflower on the baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 4

  Roast for 18 to 22 minutes, or until the chicken is cooked through and the cauliflower is tender with golden-brown edges.

• 5

  While the bites roast, prepare the ranch dip by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, and chopped fresh chives in a small bowl.

• 6

  In a separate small saucepan or microwave-safe bowl, melt the ghee and whisk in the hot sauce until well combined.

• 7

  Remove the chicken and cauliflower from the oven and transfer them to a large mixing bowl.

• 8

  Pour the buffalo glaze over the roasted bites and toss gently until every piece is thoroughly coated.

• 9

  Serve the warm buffalo bites immediately with the chilled ranch dip on the side for dipping.